Dr. Linda Crossman has a long history in education and nutrition. Her Master’s Thesis “The Enrichment of Selected Snack Foods with Textured Vegetable Protein” gives her unique insight into the chemistry behind the ingredients. As a former restaurateur, chef and hospital dietician, she has the hands on experience to match her education. Currently, she is a Consultant Recipe Editor for a Chinese- American partnership and a Consultant and Nutritionist/Chef to Cooking Matters, a subsidiary of Share Our Strength teaching Foods & Nutrition to disadvantaged adults.
Middle Eastern Tabouli
Serves 6-8
Ingredients
- 1 cup boiling Metromint water (Lemonmint or Peppermint)
- 1 cup fine bulgur or cracked wheat
- 1 cup minced fresh parsley
- 1/4 cup minced fresh mint leaves
- 1 cup thinly sliced scallion (about 6)
- 1/4 c. finely chopped red onion
- 3 Roma tomatoes, seeded and diced small
- 1 cucumber, peeled, seeded and diced small
- 3-4 tablespoons extra virgin olive oil
- 3-4 tablespoons freshly squeezed lemon juice
- 1 teaspoons sea salt
- Optional: sheeps's milk feta cheese
- Optional: 3 tablespoons toasted pignoli nuts
Directions
In a large mixing bowl, pour the boiling Metromint water over the cracked wheat, let stand covered, about 20 minutes until wheat is tender and all water is absorbed.
Add the chopped herbs and vegetables and toss with the mix.
Combine the oil, lemon juice, and salt in a separate bowl. Add dressing to cracked wheat mixture and mix well. Add optional cheese and nuts and stir gently. Chill.
Serve and enjoy as: a side dish accompanying kebobs, grilled fish or roasts, a finger food wrapped in lettuce or pita bread, a stuffing in scooped out tomatoes or pre-cooked zucchini boats or on its own!
My husband loves kebabs and I'll definitely have this recipe for him so that he can impress his in laws next weekend! Thanks for sharing! I love mediterranean food!
Posted by: Rose Taylor | August 02, 2012 at 10:04 AM